Nutella Double Chip Cookies

prep time: 15 minutes

chill time: 2 hours

Baking time: 8-9 minutes each batch

1 cup butter, softened (2 sticks)

 2/3 cup Nutella, heaping (stir well before adding)

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large egg

4 teaspoons vanilla extract

3 1/2 cups all-purpose flour

4 teaspoons cornstarch

2 teaspoon baking soda

1 teaspoon salt

2 cups white chocolate chips

2 cups semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.
4.  Roll dough into 2 inch balls, and flatten slightly. 
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F,  spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart, and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. 
7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.